This creative spin on the classic blueberry pie is a parfait made from layers of buttery almond-thyme streusel and warm blueberries, topped off with a rich, lemony white-chocolate cream and a sprinkle of chopped white chocolate.
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Make Ahead Tips
You can make the streusel up to 3 days ahead and store in an airtight container at room temperature.
You can make the white chocolate cream up to 2 days ahead and refrigerate in an airtight container until ready to use. Re-whip to stiff peaks, if necessary, before using.
The filling is best used warm on the day you make it, but you can refrigerate it for up to 2 days in an airtight container with plastic wrap pressed directly onto its surface. Gently reheat the filling in a small saucepan before assembly; you may need to add a bit of water to loosen it.
I finally made this tonight & it was delicious! I made everything earlier in the day & assembled after dinner. I added a cinnamon stick to blueberry mixture instead of dash of cinnamon. Yum!
As per usual, I made this exactly as the recipe said and it was delicious. Each part was easy to make and the instructions were flawless. The family enjoyed this dessert very much, but would have preferred the white chocolate cream without lemon. Otherwise it's excellent. You can read my full review at: http://bit.ly/MYGkJB
i've made this a couple of times. once by recipe and the other i incorporated it in with puff pastry. both ways were excellent and well received by the parties. the cream definitley helped but i found this to be a dessert that i will offer my guests many more times down the road.
I am celiac and have adapted this recipe to be gluten free. Instead of making a struezel I use UDI's All Natural GF granola. Not only did I change the recipe to be something I can eat, I also save a lot of time and mess. Other than that change, I follow the recipe. My family love it. I am so happy to have a delicious blueberry dessert I can enjoy. I also found the white chocolate seems to stabilize the whipped cream and it keeps it fresh for a few days. The next time I make this dessert, I might just put vanilla frozen yogurt on the top and sprinkle with white chocolate. For a BBQ, I made these up in Ball jars and served right in them. My guests pronounced the parfaits " a winner".
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